Burning food is a common cooking mistake that happens to both beginners and experienced chefs alike. Accidents can happen to anyone, but there are simple steps you can take to reduce the chances of burning your food in the pan.
Choose the right pan
Not all frying pans are created equal. A non-stick pan is your best bet, especially if you’re a beginner. It requires less oil and makes cooking and cleaning much easier. If you’re using a stainless steel pan, you’ll need more oil and better heat control.
Control the heat
Blasting the stove to max heat might seem like a good way to cook faster, but it’s actually a recipe for disaster. Stick to medium or medium-low heat. High heat can cause oil to smoke and food to burn on the outside while remaining raw inside.
Preheat, but don’t overdo It
Let the pan warm up for a minute or two before adding oil. To test if it’s ready, add a tiny drop of water or small piece of food - if it sizzles, you’re good to go. Just don’t leave an empty pan on high heat for too long, or you’ll risk setting the smoke alarm off.
Frying Food Correctly 1
Use the right amount of oil
Too little oil, and your food sticks; too much, and the pan spits oil. You need just enough to coat the whole pan with a thin layer of oil, which is usually between a teaspoon and a tablespoon. For non-stick pans, you may need even less.
Don’t overcrowd the pan
If you put too much food in the pan at once, it won’t cook evenly, and you’ll end up with a mix of burnt and undercooked food. Cook in batches if needed.
Keep an eye on it
Leaving your food unattended is a sure way to burn dinner. Make sure to stir or flip food regularly to prevent sticking and ensure even cooking.
Frying Food Correctly 2
Know the cooking times of your food
Different foods have different cooking times. Chicken should be golden brown and cooked through (cut a piece to check), while eggs should be set but not rubbery. Pancakes should be golden on both sides. When in doubt, take it off the heat and check!
Clean the pan properly
To get rid of grease and burnt-on bits, let the pan soak in warm, soapy water before scrubbing with a non-abrasive sponge. Avoid metal utensils that can scratch non-stick surfaces, and don’t put hot pans directly under cold water as it can warp them.
Have a fire plan
If something does go up in flames, don’t panic - cover it with a lid and turn off the heat. Never throw water on an oil fire! Make sure you know the location of your nearest fire extinguisher or fire blanket, just in case. Most student accommodation and HMOs should have one of these.
Check out our recipes page and put your pan skills to the test. Happy cooking!
Using a pan correctly
